Roasted Aspagus and Hasselback Potatoes
On winter nights, I find it easy to just roast veggies in the oven. The oven warms up the kitchen and living room. And my kids love these roasted vegetables more than prepared any other way. And so do we.
On this night, I made roasted red and yellow new potatoes and asparagus. And we had it with Roti.
Very simple, just slice each of the potato all the way to the bottom, but not all the way through. Keeping two wooden chopsticks or something on both sides helps the knife to not go all the way through.
This type of potatoes are often called Hasselback Potatoes.
Prep the asparagus as well by trimming the ends. Toss in some olive oil and roast in the oven.
Add any spice you prefer. This time, I preferred to keep it simple with salt and pepper.
